In a medium saucepan over medium-high heat, bring 4 cups water to a boil. Add bouillon, stirring until dissolved. Add chicken; cook until cooked-thorough, about 20 minutes; transfer to refrigerator until cold. Shred chicken. In a medium bowl, stir together chicken, mayonnaise, onion, guacamole, garlic and cilantro. Season with adobo. Gently fold in avocado. Refrigerate until ready to use.
For the Arepa:
In a medium bowl, stir together masarepa and salt. Add 2 ½ cups lukewarm water. Stir until combined; let sit for 5 minutes. Using a wet hand, knead the dough until smooth. Divide dough into 8 portions. Form dough into small balls.
Heat oil in a large comal or non-stick skillet over medium-high heat. Add balls, leaving at least 3" space between the dough. Using the palm of your hand, flatten balls to ½” thickness. Cook, flipping once, until golden brown on both sides, about 7 minutes total. Repeat with the remaining dough.
Using a knife, halve arepas horizontally without detaching the end. Divide filling evenly among arepas.
Keyword Arepa, avocado, Chicken
Did You Like This Recipe?Take a picture and mention us on Pintrest @HispanicFoodNetwork or tag it with #hispanic_food_network! Don't forget to subscribe to our email list for more recipes!